Corn & Squash Casserole — Golden, Cheesy, & Comforting
If you’re craving a cozy side dish that brings together the sweetness of corn, the tender bite of squash, and the melt‑in‐your‐mouth richness of cheese, this Corn & Squash Casserole is just the thing. It’s ideal for potlucks, weeknight dinners, or anytime you want comfort food without too much fuss. With a creamy base, cheesy layers, and a golden breadcrumb topping, each bite is satisfying.
Below you’ll find everything you need: what ingredients to gather, how to build the flavors, make ahead tips, variations, and all the tricks to get great texture and taste.
Why You’ll Love This Recipe
- Uses fresh seasonal veggies (squash + corn) in a rich, cheesy bake
- One dish to assemble and bake — less cleanup
- Gets golden & bubbly on top, creamy inside
- Can be made in advance, chilled or frozen, then baked later
- Flexible: adjust cheeses, herbs, size, even dietary tweaks
Ingredients You’ll Need (serves ~8 as a side)
Here’s a clear ingredient list, drawn from the best source recipes. Feel free to adjust based on what you have.
| Ingredient | Amount | Notes / Purpose |
|---|---|---|
| Yellow squash | ~1½ lb, thinly sliced | tender vegetable texture |
| Zucchini squash | ~1½ lb, thinly sliced | gives color + mild flavor |
| Sweet corn kernels | ~3 cups | fresh works best; frozen or canned OK if drained and patted dry |
| Onion | 1 medium, diced | flavor base |
| Garlic | 2 cloves, minced | aroma boost |
| White cheddar cheese, shredded | ~1½ cups | melts well; can swap or mix with mild cheddar or Monterey Jack |
| Sour cream | ½ cup | creaminess + tang |
| Mayonnaise | ½ cup | extra richness and moisture |
| Eggs | 2, lightly beaten | binder to hold casserole together |
| Salt | ~1 tsp (adjust to taste) | seasoning |
| Black pepper | ~2 tsp or so | adds bite |
| Parmesan cheese, grated | ~1 cup, divided | for mixing + topping to get crust |
| Breadcrumbs (fresh or panko) | ~1½ cups, divided | for topping and part in filling for texture |
| Butter | ~¼ cup (divided) | for sautéing vegetables + topping crisp |
| Optional herbs / seasonings | (e.g. garlic powder, thyme, paprika) | to tailor flavor |
Equipment & Prep Notes
- 9×13‑inch baking dish (or equivalent)
- Large skillet
- Mixing bowls
- Knife, cutting board
- Measuring cups & spoons
- Baking sheet or foil for standing casseroles if making ahead
How to Make Corn & Squash Casserole — Step by Step
Step 1: Preheat & Prepare Vegetables
- Preheat oven to about 350°F (175°C).
- Slice yellow squash and zucchini thinly or into half‑moons of medium thickness so that they cook through but retain some bite.
- Dice onion; mince garlic. If using fresh corn, cut off the kernels; if canned/frozen, drain well and pat dry.
Step 2: Sauté & Cook Down Veggies
- In a skillet, melt about half the butter (≈ 2 Tbsp) over medium heat. Add diced onion, cook for ~5 minutes until softened and translucent.
- Add garlic; cook ~30 seconds until fragrant.
- Add the sliced squash/zucchini; sauté for ~5‑8 minutes until just slightly tender. You don’t want mush — some bite is good.
- Stir in corn kernels; cook another 1‑2 minutes just to warm and combine. Remove from heat.
Step 3: Mix the Filling
- In a large mixing bowl, whisk together: sour cream, mayonnaise, beaten eggs, salt, pepper, (optional seasonings/herbs), and shredded white cheddar.
- Fold in the sautéed squash, zucchini, onion, corn. Add about half of the Parmesan cheese and half the breadcrumbs into the filling (this helps binding and gives internal texture). Stir gently so that everything is evenly mixed.
Step 4: Assemble in Baking Dish
- Grease your baking dish with butter or a bit of oil. Spread the mixture evenly into the dish.
Step 5: Prepare the Topping
- Melt the remaining butter. In a small bowl, combine remaining breadcrumbs + remaining Parmesan + a little melted butter. This will be the golden topping.
- Sprinkle topping evenly over the casserole.
Step 6: Bake
- Bake in preheated oven for 45‑50 minutes, or until the top is golden brown, edges are bubbling, and the center is set.
- If the top is browning too fast, loosely cover with foil during the last 10 minutes.
Step 7: Rest & Serve
- Let the casserole rest for 5‑10 minutes after removing from oven. This helps set the filling so slices hold together.
- Garnish with fresh herbs (parsley, thyme, chives) if desired. Serve warm.
Tips for the Best Results
- Drain moisture: Squash and zucchini hold water. Sautéing and letting moisture evaporate helps avoid watery casserole.
- Uniform slicing: Ensures even cooking and a balanced texture.
- Freshly shredded cheese melts better than pre-shredded.
- Butter in topping helps crispness; breadcrumbs + cheese + butter = golden crust.
- Make ahead: You can mix everything, put into dish, cover and refrigerate. Bake later with maybe a few extra minutes.
- Freezing: You can freeze unbaked casserole; thaw before baking and bake as usual.
Variations & Flavor Twists
| Variation | What to Change / Add |
|---|---|
| Spicy Kick | Add jalapeño slices, red pepper flakes, or diced chilies. |
| Herby Flavor | Stir in fresh thyme, basil, oregano, or rosemary. Use herb‑infused breadcrumbs. |
| Different Cheeses | Try smoky cheddar, pepper jack, mozzarella, or even a bit of Gruyère. Blend cheeses for flavor layers. |
| Lightened Version | Use Greek yogurt instead of sour cream/mayo, reduce butter, skip or lessen topping. |
| Gluten‑Free | Use gluten‑free breadcrumbs or crushed GF crackers; ensure all other ingredients are GF. |
| Protein Add‑In | Stir cooked bacon, diced ham, or shredded chicken into filling. |
Make‑Ahead, Storage & Reheating
- Refrigerate leftovers: In airtight container, keep for 3‑4 days. Reheat in oven or microwave; oven is better to preserve texture.
- Freezer friendly: Assemble casserole, freeze before baking, then bake when ready. If freezing baked casserole, cover well; might lose topping crispness.
- Reheating tip: If filling has thickened too much, add a splash of milk or cream when reheating; restore moisture.
Frequently Asked Questions (FAQs)
Q: Can I use canned corn instead of fresh?
Yes — just drain well and dry excess moisture. Flavor slightly less “fresh sweet” but still good.
Q: Do I have to sauté the vegetables first?
Technically you can skip, but sautéing helps remove excess moisture and deepen flavor. If skipping, expect softer texture and maybe some watery runoff.
Q: Can I make this dairy‑free?
Yes — use dairy‑free cheese, plant‑based sour cream / yogurt, and butter substitute or oil.
Q: What if my casserole is too runny?
Add more binding (egg, cheese), reduce moisture from vegetables, let it bake a bit longer uncovered, or add a small thickener.
Q: How do I get the top nice and golden?
Buttered crumb topping + cheese helps. Also position dish in oven so top gets good heat (upper rack), and maybe broil for a minute or two if needed (watch to avoid burning).
Approximate Recipe Card
Corn & Squash Casserole
- Servings: ~8
- Prep Time: ~20‑25 minutes
- Cook Time: ~45‑50 minutes
- Total Time: ~1 hour + rest
Ingredients in Summary
- Squash (yellow + zucchini) ~1½ lb each
- Corn kernels ~3 cups
- Onion, garlic
- White Cheddar cheese ~1½ cups
- Sour cream & mayonnaise ~½ cup each
- Eggs ×2
- Parmesan cheese ~1 cup
- Breadcrumbs ~1½ cups divided
- Butter, salt, pepper, optional herbs/seasonings
Short Instructions
- Sauté veggies (onion, squash, garlic), cook down moisture.
- Mix with corn + creamy base + cheese + eggs.
- Put in baking dish. Add butter‑cheese‑breadcrumb topping.
- Bake ~45‑50 min until golden, set. Rest, slice & serve.
Final Thoughts
This Corn & Squash Casserole is a winner when you’re looking for something homey, cheesy, and full of summer flavor. It’s got texture, color, and richness without being complicated. Whether you serve it alongside grilled meats, on its own with a salad, or bring it to a potluck, it’s bound to be a hit.
